This detox soup is high in nutrients and packed with vegetables! Rich and creamy, this flavorful green soup is also low-fat, gluten-free and vegan.
I have a slight obsession with green smoothies. I have one every single morning. But I'm here to say, there might just be a new green machine in my life.
My latest green obsession is this nutrient-packed vegan green detox soup!
You can think of it as a green smoothie you can enjoy for lunch or dinner—except it’s savory and warm, unlike your usual breakfast smoothie. To me, this super-duper green detox soup is simply genius.
Not only is the color sensational, but each spoonful is packed with vitamins and minerals. But most importantly, this detox soup is incredibly tasty—so much so that even ardent veggie haters will love it!
Why You’ll Love This Detox Soup Recipe
Here’s what makes this detox soup a favorite:
- The easiest detox soup you'll ever make. Frozen spinach and peas make this soup quick, easy, and convenient to prepare. There aren’t a dozen fresh veggies to peel and cut!
- It's perfect for busy weeknights. While some soup recipes require a good, long simmer to develop the flavors, this one uses a simple shortcut—roasting the broccoli first adds layers of flavor without an extended time simmering on the stovetop.
- You'll feel amazing after eating it. Packed with green veggies like spinach, peas, and broccoli, this detox soup is high in nutrients and will leave you feeling energized and refreshed. It’s a great reset after you’ve over-indulged!
What You’ll Need
Here are all of the ingredients you’ll need when making this detox soup. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
- Broccoli crowns – Love creamy broccoli soup? Then you’ll love the flavor the broccoli adds to this detox soup recipe!
- Olive oil
- Frozen spinach – Frozen spinach has the same nutrients as fresh, minus the prep work.
- Frozen peas – Peas add a bit of sweetness and help make the soup rich and creamy.
- Shallot – If you can’t find shallots, a yellow onion is the best substitute.
- Garlic
- Chicken or vegetable broth – Homemade or store-bought—but if you use store-bought make sure it’s a high-quality brand that tastes good.
- Filtered water
- Salt & pepper
- Chili flakes – The perfect finishing touch to spice things up.
Is Stock and Broth the Same?
No, stock and broth are not the same—but they are similar! Meat-based stocks tend to have a richer flavor and more gelatinous texture due to the collagen from the bones, while broths are usually thinner and lighter in flavor. In addition, broths are seasoned, while stock traditionally is not. That means if you use a stock in this detox soup, you may need to add more salt.
How to Make Detox Soup
Ready for a simple, delicious soup? Let’s get started!
- Prepare. Preheat your oven to 425 degrees F and coat a sheet pan with non-stick cooking spray.
- Season the broccoli. Toss the broccoli with a tablespoon of olive oil, then sprinkle with salt and pepper.
- Roast. Add the broccoli to the baking sheet. Roast for 15 to 20 minutes, or until the broccoli has softened and browned, rotating halfway through the cooking time.
- Cook the aromatics. While the broccoli is roasting, heat the remaining oil in a large pan over medium heat. Add the garlic and shallot and sauté until fragrant, 2 to 3 minutes.
- Simmer. Stir in the spinach, peas, and liquids. Bring to a boil, stirring constantly until the spinach has thawed. Season with salt and pepper, then reduce to a simmer and cover.
- Add the broccoli. When the broccoli is done, add it to the pot. Cover and simmer for 5 minutes more.
- Blend. Remove the detox soup from the heat and blend in batches on high speed until smooth. Return to the pot, then season to taste and serve with a drizzle of olive oil and chili flakes, if desired.
Tips for Success
Follow these additional tips for perfect detox soup:
- Use an immersion blender if you have one. While this won’t get the soup quite as smooth, the tradeoff is that it makes it a lot easier to blend your soup.
- Be careful if you use a regular blender. First, you’ll need to let the soup cool a bit before pureeing it. Blend it in batches and leave the lid of the blender open a small crack for venting. To keep the soup from making a mess, place a kitchen towel over the lid.
- Don’t skip roasting the broccoli. While you could just throw the broccoli in and let it cook until tender in the soup, roasting it really adds so much depth to the flavor. It’s so worth it!
Variations
Just like the green smoothies it’s inspired by, this detox soup is super versatile. You can swap the peas with edamame, chickpeas, or white beans for extra protein. Garnish it with cooked quinoa, crispy chickpeas, or crumbled kale chips. You can also swap out the broccoli for any other green vegetable you have on hand, such as zucchini or kale.
How to Store Leftovers
Store leftover detox soup in an airtight container in the fridge for 3 to 4 days. Reheat it on the stovetop over medium heat until warmed through, or warm it up in the microwave.
Can I Freeze This Recipe?
This detox soup can be frozen for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator and reheat according to the instructions above.
More Hearty Soup Recipes To Try
- Detox Turmeric Lentil Soup
- Creamy Broccoli Soup
- Gingered Carrot Bisque with Crispy Garlic Quinoa
- Lemon & Garlic Wild Rice Soup
- Creamy Chili Roasted Pumpkin Soup
Detox Soup
Ingredients
- 3 cups broccoli crowns
- 2 tablespoon olive oil plus more to garnish (optional)
- 1 10 oz package frozen spinach
- 1 10 oz bag frozen peas
- 1 shallot diced
- 2 garlic cloves minced
- 1½ cups chicken or vegetable broth
- 1½ cups filtered water
- Salt & pepper to taste
- Chili flakes to garnish optional
Instructions
- Preheat the oven to 425 degrees F. Spray a baking pan with non-stick cooking spray and set aside.
- Toss broccoli with 1 tablespoon olive oil, sprinkle with salt and pepper, and add to the baking sheet. Roast for 15 – 20 minutes, until broccoli has softened and browned. Rotate half way through.
- While the broccoli is roasting, heat the remaining 1 tablespoon of oil in a large sauce pan over medium heat. Add garlic and shallot and saute until fragrant, 2 – 3 minutes. Add the spinach, peas and liquid and bring to a boil, stirring constantly until spinach has thawed. Season with salt and pepper. Turn down to a simmer and cover.
- When broccoli is done, add to the pot and keep covered for another 5 minutes.
- Remove the soup from the heat and, in batches, blend on high until smooth. Return to the pot, season with additional salt and pepper to taste.
- Serve immediately. Garnish with a drizzle of oil or chili flakes.
Nutrition
